* Add more or less stock depending on how everything looks in 3 hours. You’ll need enough stock in the water to submerse the cauliflower but you don’t want so much that it makes your soup too thin.

Directions:

Start by sautéing your garlic, onion and cashews in coconut oil.

Add Cauliflower, Cumin, Stock, and Nutritional yeast.

Simmer for 3 hours.

Use immersion blender to blend soup into the most Sauté diced portobellos.

Sauté portobellos

Simmer another 2-3 hours, covered

Add salt, and rice wine vinegar to finish.

Serve with fresh parsley or chives and fresh ground pepper.

I served mine with a plate of chicken because I had a room full of guests, not all of whom were interested in mushroom soup.

I also love serving my soups with a loaf of sourdough bread and butter. It really warms everybody’s tummy and heart, I don’t know why but it’s so worth the carbs.

This soup turns out so creamy and silky if you allow it to simmer long enough that you’ll want to bathe in it.

If you don’t have as much time to allow your soup to simmer, simply immersion blend it to death and you should get some pretty awesome texture. Those cashews will need some serious boiling to get silky for you.

Share This Story, Choose Your Platform!

Stephanie Hirsch has run multiple businesses online varying from weight loss and fitness to finance and personal development. Her passion is to take her years of running companies online to help mothers free themselves from the demands of traditional jobs to prosper in flexible, at-home jobs that they love to do.